Last night, Dean & I had a very special date night, attending the fourth Iron Chef dinner at the Hilton Sydney.
Iron Chef Chen and Iron Chef Sakai from the show were accompanied by Chef Haru from Blancharu, Chef Okazaki from Rise, Chef Gary from Hilton and Chef Saeko from Ten to make a six course dinner plus canapés in the Grand Ballroom.
Canapes by Iron Chef Sakai and Chen, Sushi by Sushi Samurai
NV Bridgewater Mill Sparkling Pinot Noir Chardonnay
Chef Sakai's Chilled Seafood on cauliflower mousse with mango dressing
2009 Mt Difficulty Estate Pinot Gris
Chef Okazaki's Tuna tataki, asparagus and lemongrass tomato salsa
Tuna rice paper roll
Tuna tartare with spicy miso in wanton cup
2009 Knappstein 'Three' - Gewurztraminer - Riesling - Pinot Gris
Chef Haru's Spatchcock en croute de sel a la Haru
2008 Stonier Estate Chardonnay
Iron Chef Chen's
Lobster with chili sauce Szechwan style
2006 Argyle 'Reserve' Pinot Noir
Chef Gary's Braised Wagyu veal cheek on green pea & wasabi mash with cabernet jus
2008 Petaluma 'The Hundred Line' Cabernet Sauvignon
Chef Saeko's Smoked chocolate and 'DELAMAIN X.O.FALE&DRY 25YO' mousse, with agar-agar of milk, chocolate anaglaise sauce
A beautiful meal with stunning presentation. The lobster was absolutely a favourite for everyone I spoke to including Meave O'Meara who was sitting at the table next to me and I managed to get enough courage to go and say hello to. She was so lovely, we chatted for a little bit and she signed a menu for my Mum.
A copy of the menu signed by Maeve O'Meara for my Mum
Once in a lifetime dinner and worth every penny. I'll be dreaming about lobster with chili sauce and cauliflower mousse for a long while to come.